Perfect, Al Dente Parsley Stracci with Alon Shaya of Domenica
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TECHNIQUES: Savory
Perfect, Al Dente Parsley Stracci with Alon Shaya of Domenica
Harvesting Chlorophyll and Vacuum Packing Dough
February 2012
Dry dough is the key to achieving al dente pasta. To ensure a minimal amount of liquid makes it into his final product, Chef Alon Shaya of Domenica in New Orleans combines two techniques—harvesting chlorophyll and vacuum-packing the dough—to bind and flavor his Parsley Stracci.
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